If you're looking to make something different and playful, you have to try these Beetroot and Rose Cookies.
Made with beet powder, crushed rose petals, maple syrup, and peanut butter, they offer a unique combination of earthy, sweet, and delicate flavors in every bite.
The beet powder gives these cookies their beautiful pink hue, while the rose petals and optional rose water add a subtle floral fragrance. Maple syrup provides just enough sweetness (it's a cookie after all!), and peanut butter adds richness and depth.
Perfect for afternoon tea, special occasions, as a gift, or simply when you're in the mood for something a little different, these slice-and-bake cookies are easy to prepare and make a beautiful addition to any cookie tray!
Enjoy them with a warm cup of tea and savor the simple pleasure of homemade baking.
Beetroot Rose Shortbread Cookies Recipe
Ingredients:
- 17 oz all-purpose flour (or try something different like all-purpose einkorn flour)
- ¼ tsp baking powder
- ½ tsp salt
- 2 tbsp beetroot powder
- 2 tbsp dried rose petals (crushed)
- 1 cup vegan butter
- 4 tbsp maple syrup
- 4 tbsp smooth peanut butter (unsalted)
- 2 tsp rose water (optional)
Instructions:
- Mix all of the dry ingredients in a large mixing bowl.
- Add the remaining ingredients and mix well. You can use your hands to mix the ingredients. Form the dough into a large ball.
- Divide the dough in half and roll it into a tube, wrap it up, and place it in the fridge for at least 1 hour.
- Take the roll out of the fridge and slice it into thin layers.
- Place onto a baking tray and into a preheated oven at 360°F.
- Bake for roughly 15 to 20 minutes
- Allow the cookies to cool down completely before enjoying.
